Quick Corned Beef

and Cabbage
Suzy Neal

INGREDIENTS :
o 3 tbsp. Laura Lynn butter, unsalted
o 1 onion, chopped
o 1 (15 oz.) can Laura Lynn sliced potatoes, drained and patted dry
o 1 (14 oz.) bag 3 color deli coleslaw mix, contains carrots, green
and red cabbage
o 1 lb. Ingles deli sliced corned beef, thick sliced, cut into cubes
o salt and pepper, to taste

DIRECTIONS :

1. Preheat wok or large skillet over medium-high heat. Add butter,

onion, and potatoes. Season with salt and pepper. Cook 3-4 mins.
until onion is slightly softened.
2. Add coleslaw mix, and corned beef. Cook 3-4 mins., or until cabbage
is wilted to your desired texture. I like my cabbage to retain some
of its crispness.
3. Taste, and season with salt and pepper. Serve immediately.

Notes: Need to stretch this meal a little further? Add a second can of
drained and dried sliced potatoes in step 1.